Langres cheese pastry slice with shredded duck and dried figs
- 4 pers.
- 15 min
- 20 min
- 2 rolls flaky pastry
- 1 pot fig preserve
- 2 preserved legs of duck
- 4 to 6 dried figs
- 80g Germain Langres cheese
Preheat your oven to 200°C.
Place each roll of flaky pastry on a baking tray, prick with a fork then cover with greaseproof paper and a tray to prevent it from rising during baking. Bake for around 15 minutes
During this time, skin the duck legs and shred the meat. Heat in a pan for a few minutes.
After removing from the oven, allow the flaky pastry to cool and then cut with a bread knife into 12 rectangles (10 x 4 cm).
Assemble a pastry slice by placing a flaky pastry rectangle on a plate, spread with fig preserve and add the preserved duck and 2 thin slices of Langres cheese. Repeat the operation once and then place another rectangle of flaky pastry on top with a few pieces of dried fig.
Serve with baby salad leaves and redcurrants.